Delectable Lemon Bundt Cake

This lemon cake is packed with lemon flavor. It's a favorite of my husband's. I often make it as a nice weekend treat or for holidays.

Servings: 12-14

Prep Time: 10 mins

10 minutes

Cook Time: 45-55 mins

55 minutes

Total Time: 1 hour

1 hour 5 minutes

Ingredients:

Cake:

2 cups

Sugar

1 cup

Butter, softened

1½ tsp

Lemon Extract

1½ tsp

Vanilla Extract

4

Eggs, at room temperature

½ cup

Low-fat Lemon Yogurt

1

(4-oz) Box Lemon Instant Pudding

⅓ cup

Lemon Juice

1 Tbsp

Grated Lemon Zest

2 Tbsp

Low-fat Milk

3 cups

Cake Flour, sifted

2 tsp

Baking Powder

½ tsp

Salt

Glaze:

1 cup

Powdered Sugar, sifted

1 Tbsp

Butter, melted

1½ Tbsp

Lemon Juice

1 tsp

Milk

½ tsp

Lemon Extract

Directions:

Preheat oven to 350 degrees.

Generously grease a Bundt pan. Sprinkle some flour and sugar onto the pan. Be sure to cover all areas inside the pan. Pour excess flour and sugar out.

Cream sugar and butter together in an electric mixer for 2 minutes at medium speed. Add extracts. Turn mixer to low speed and add eggs, one at a time. Add yogurt, pudding, lemon juice, zest and milk. Turn off mixer and use a rubber spatula to make sure everything is incorporated.

In a medium bowl, stir together flour, baking powder, and salt. Add to wet ingredients.

Spoon batter into the prepared pan. Bake for 45-55 minutes. Check on the cake often after 45 minutes. Insert a toothpick into the cake, and if it comes out dry the cake is ready.

Cool in pan 10 minutes. Gently use a small spatula to loosen cake from sides of pan.

Place pan upside down onto a cooling rack and remove cake from pan. Let cool completely before glazing.